Simmering Summer Chimchurri Sauce

Chimichurri sauce is my new best friend of the sauce world. Especially now with it being summer and all, we often have something grilled for dinner.  And this gives almost any flavor an extra kick in the pants! I also love that it is made without gluten or dairy OR nightshades!  So, I don't have to futz around my kitchen trying to figure out how to substitute ingredients.

Surprisingly, I recently discovered this delicious sauce/marinade at a friend's house.  It was so good I put it on everything! Steak, corn chips, vegetables....you name it! I was eager to make my own concoction immediately after and have now ensured that I always have a batch stowed away in the fridge for when I have a hankering.

I have used this on grilled chicken, as a dip for vegetables and chips, as a salad dressing, the list goes on.  Warning: it does have a strong garlic flavor so if you are not a fan of garlic then only use half or less than what I use.  And if you have plans for a date with that special someone, well, bring a few packs of breath mints with you.

You will need a blender or something similar in order to puree it into a sauce.  If you do not have one of these you can still make it.  You will just have to finely chop all the ingredients and mix by hand.

Chimichurri Sauce (gluten free, dairy free, vegan):
1 cup tightly packed fresh parsley
1/4 cup chopped fresh oregano
1/2 cup olive oil
2 Tablespoons vinegar (can use cider, white, or red wine)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all the ingredients into a blender--I use something similar to Magic Bullet Blender, Small, Silver.  Blend into a puree mix, pour into your favorite serving vessel and enjoy!